Carrot and cauliflower flans

Preparation

1. We scrape the carrots. We separate the florets from the cauliflower and wash both vegetables well. Cut the carrots into 3 or 4 pieces and put them in the glass together with the separated bouquets.

2. We cover the vegetables with water. We add a pinch of salt and program 15 minutes, 100º, speed 1.

3. After time, we discard the water and, with the vegetables in the glass, we pour the cream and milk. We cook 5 minutes, 100º, speed 1.

4. Then we grind for 15 seconds, speed 5 . Remove from the glass and let cool.

5. Then we beat the eggs with a pinch of salt and freshly ground pepper. We beat 10 seconds, speed 4 . We add the cold mixture and program 10 seconds, speed 3, left turn . If necessary, we finish mixing with the spatula.

6. We pour the content into 4 lightly greased flan dishes, pour the mixture and place the flan dishes in the Varoma. We cover them with a double sheet of kitchen paper so that the steam does not fall on them.

7. We fill the glass with 1 liter of water, place the Varoma in its position making sure that the lid is well placed and program 25 minutes, Varoma temperature, speed 2.

8. After time, we check that the puddings are set. Otherwise we prolong a few more minutes, with the same temperature and speed.

9. Let cool and unmold.